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Old 09-01-2009, 01:39 PM   #91
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http://www.lowcarbfriends.com/bbs/lo...anberries.html

There is a list of links to most of Kevin's recipes in the sticky section by the way.
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Old 09-01-2009, 04:14 PM   #92
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i just made 1 of those orange spice cookies and liked it. gonna try baking a full batch tomorrow. (i used water, splenda and orange extract)
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Old 09-07-2009, 10:00 PM   #93
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I made the flax crackers tonight. The edges burned (can't say I wasn't warned!) but no one warned me about how bad the burned ones smell! Ugh!

The properly-baked crackers came out really great, and are yummy with cream cheese and probably other things, as well. I'm going to have to keep more flax on hand!
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Old 09-12-2009, 06:12 PM   #94
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Quote:
Originally Posted by Yummy's_Girl View Post

Cocoa Flax Cookies


Serving Size: 12

-= Ingredients =-

Cookie ; ingredients:
2 eggs, beaten
1 tablespoon vanilla
1/3 cup chocolate or vanilla SF DaVinci
1/4 cup cooking oil
1 cup ground flaxseed
1/2 teaspoon both baking powder and soda
3 heaping Tbsp baking cocoa
Frosting ; ingredients:
1/2 pkg cream cheese ; melted
1 tablespoon cinnamon
3 packets or 1/3 C pourable Splenda

-= Instructions =-

Mix eggs, vanilla, DaVinci, and oil by hand. In a separate bowl, blend the flaxseed with the baking powder/soda. Combine dry ingredients with wet, mixing by hand. Fold in 2 heaping Tbsp cocoa to mixture and mix well. Once mixed, add the final heaping Tbsp cocoa to mixture, should be thick like cookie dough.

Drop by spoonful onto greased cookie sheet (I used parchment paper). Place into preheated oven (350) and bake 9-12 minutes (mine were done after 9 minutes). (Makes 12 - 15 cookies)

When cooled, add frosting
I made these today! When I got to the part that says "...should be thick like cookie dough..." it wasn't thick at all. It was more like cake batter. I thought about just making a cake; but I really wanted cookies, so I added almond flour, a little at a time, until the consistency was more like cookie dough. Of course, this added more carbs to the count, but they did turn out pretty good. Oh... and instead of vanilla or chocolate DaVinci's, I added the marshmallow flavor. It's what I had on hand. I liked it in the cookies better than how it's turned out in my hot cocoa, so I was pleased with it.

These cookies didn't flatten out when I baked them, so I flattened out the second batch before placing them in the oven. I was hoping that they would harden up a little, but they didn't.

These were good enough that I'll probably make them again, but I'd like to see how they would turn out without the added almond flour. And I may try the recipe in a cake pan, and turn it into biscotti if I have to.
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Old 09-12-2009, 09:25 PM   #95
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Love the golden flax! I buy the seeds and grind it myself in a coffee bean grinder. Usually I make a cup at a time and then put in a jar in the freezer. It is so conventient and stays fresh. Normally I use 2-4 T a day!

Glad I happened onto this thread. The recipes sound great.

Any body here doing Wendy Chant's Cracking the Fat-Loss Code? Been doing it for almost a year and find it a wonderful WOE/WOL!
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Old 09-13-2009, 08:23 AM   #96
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Quote:
Originally Posted by Raini View Post
I made these today! When I got to the part that says "...should be thick like cookie dough..." it wasn't thick at all. It was more like cake batter. I thought about just making a cake; but I really wanted cookies, so I added almond flour, a little at a time, until the consistency was more like cookie dough. Of course, this added more carbs to the count, but they did turn out pretty good. Oh... and instead of vanilla or chocolate DaVinci's, I added the marshmallow flavor. It's what I had on hand. I liked it in the cookies better than how it's turned out in my hot cocoa, so I was pleased with it.

These cookies didn't flatten out when I baked them, so I flattened out the second batch before placing them in the oven. I was hoping that they would harden up a little, but they didn't.

These were good enough that I'll probably make them again, but I'd like to see how they would turn out without the added almond flour. And I may try the recipe in a cake pan, and turn it into biscotti if I have to.
I once burnt the muffin in the microwave and my house smelled awful for a long time
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Old 09-14-2009, 01:59 PM   #97
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I'm planning to try the cookie recipe in my waffle iron. Anyone remember the "turtle cookies" from years ago? It was a chocolate cookie recipe that you baked in a waffle iron, in four squares that don't quite connect, and then put green frosting on them. The kids loved them! Since the chocolate flax cookie tastes similar to me, I thought I'd give it a try. I could make green cream cheese frosting for the topping. I'll let you know how they turn out.
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Old 09-15-2009, 09:19 PM   #98
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Subscribing-everything looks good!
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Old 09-16-2009, 09:32 AM   #99
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Okey-dokey! This morning I used the Flax Chocolate cookie recipe in my waffle iron, and the "cookies" turned out great! As before, I used the Marshmallow flavor of DaVinci's instead of the vanilla or chocolate that it called for in the original recipe... but that's just because I already had it on hand and haven't been using it for anything else. I'm sure the raspberry flavor would be even better, but I don't have a lot left and am kind of hoarding it.

I mentioned before that when I first made the cookies the dough was more like cake batter, and I had to add almond flour to stiffen it up. Well, this time it turned out thick enough for cookie dough, but I wanted to try it in my waffle iron. Go figure! So I thinned it out with a little water, greased the waffle iron well, and made four little chocolate waffles with each "load." I don't put enough batter in for the sections to connect, so there is a waffle, or cookie, in each square.

It made a total of 13 waffles, or cookies... whatever you want to call them. I could use the frosting recipe to frost them, but I like them just how they are.

I had two of them for breakfast, along with a small sausage patty. Very filling! Makes a quick breakfast, if made ahead and frozen.
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Old 09-16-2009, 04:43 PM   #100
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Reading your posts and decided to drop in with a question....
If you want to lower the carbs in a recipe, can you add more fiber, like ground flax seed?

Thanks.
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Old 09-17-2009, 01:52 PM   #101
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I suppose it would depend on the recipe. You'd have to use your own judgment as to how it would taste. You might experiment with it, if the ingredients aren't too costly.

As to lowering the carb count, the only way it would do that is if it stretched the recipe. For example, normally the recipe makes 4 servings at 5 carbs each. Add flax and get an extra serving, so 20 carbs for 5 servings instead of 20 carbs for 4 servings.

Anyone else have suggestions?
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Old 09-17-2009, 02:01 PM   #102
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bump woohooo..flax is awesome..I can't wait to try these in a few weeks
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Old 09-17-2009, 02:19 PM   #103
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subscribing for future reference
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Old 09-17-2009, 03:27 PM   #104
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Cindi, if you post the recipe you are trying to make lower carb, we would have a better idea of what to suggest.
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Old 09-18-2009, 12:01 PM   #105
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Good Idea!

Last edited by McSurf; 09-18-2009 at 12:04 PM..
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Old 09-18-2009, 12:08 PM   #106
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Good Idea!

Original Pancakes -------------Cindi's Tweaked Pancakes
(Betty Crocker Cookbook)
1 egg ------------------------1 wh egg and 2 whites
1 cup buttermilk --------------1 cup (1/2 scoop wheyprotein mixed w/water)
2 T salad oil -------------------3 T ground golden flaxseed
1 cup regular flour ------------1/2 cup wheat flour/1/2 cup ground oat flour
1 T sugar ---------------------Stevia if needed
1 t baking powder ------------- omit
1/2 t baking soda -------------1/4 t baking soda
1/2 salt -----------------------1/4 salt
-------------------------------Add water sparingly until right consistancy
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Last edited by McSurf; 09-18-2009 at 12:13 PM..
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Old 11-15-2009, 11:00 AM   #107
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Sub'ing; glad to find this thread. I was hoping there would be one! Let's spread the word about Flax.
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Old 11-16-2009, 08:05 AM   #108
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Old 12-12-2009, 12:28 PM   #109
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can anyone help me with this recipe I have searched for it but no luck finding it ?

Quote:
Originally Posted by Lori92325 View Post
So far my favorite thing to do is make Timothy's banana nut flax muffins they are so good. The recipe has been posted quite a few times so you can probably do a search for it.
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Old 12-12-2009, 01:02 PM   #110
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http://www.lowcarbfriends.com/bbs/lo...ffin-help.html


banana nut flax muffin

2 cups milled (ground) flax
1 cup nuts (I use walnuts) *Optional
1/2 cup granulated splenda
1 tsp baking powder
1 tsp baking soda

1 tbl banana extract *Optional
1/2 cup davinci vanilla syrup
1/3 cooking oil
4 eggs beaten

bake 350 for 15 minutes
Makes 12 muffins. Tastes very similar to real banana nut muffins
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Old 12-16-2009, 10:15 AM   #111
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BikerAng- Sounds really good. I'm going to give these a try. Thanks!
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Old 12-16-2009, 10:50 AM   #112
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I found this one on a different recipe board (maybe by Googling? I can't remember.) I made this once and had to tweak it a little (he says he doesn't measure, just estimates.) So, it came out a bit dry and I added some water, as he suggests. But, then I ended up microwaving it for a few more minutes, because it just didn't look done.

Long story short, I ended up with something that is great when sliced into thin pieces and spread with a little cream cheese. A little goes a long way. Hope you enjoy it, too!

Microwaved Garlic/ Cheese Flax Loaf in two minutes

Hi guys I tried this last night and it worked and tasted great with a cup of coffee. I am not big on measuring when I cook. I eyeball everything...but I will try my best to estimate measurement...it goes like this....

2 cups flaxmeal
2 eggs
1 Tbs Butter
1 clove garlic crushed finely
1/2 cup cheddar mature cheese
pinch of salt

Method

Melt butter in a bowl let cool a bit then add eggs and whisked. Then add crushed garlic and salt. To this mixture add Flaxmeal and cheese and mix well. If seem too dry add a small amount of water about a table spoon.
This mixture should be moist but NOT runny

Put the mixture in a small microwaveable container and microwave for 2 minutes. Remove from microwave and let cooled. Cut a slice and ENJOY!

I had this last night with a small piece of Avocado and a cup of coffee.

This morning I had another slice with a scrambled egg and coffee. This Flax is a God sent for me because I can replace bread with no guilt at all.

Hope this was clear enough be be understood : )

Kiwi
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Old 12-16-2009, 06:57 PM   #113
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What an awesome thread, everything sounds wonderful. Subscribing.
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Old 01-04-2010, 06:55 AM   #114
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BikerAng, I made your banana nut muffin recipe today. Excellent. Two thumbs up from hubby and friend. They came out so fluffy and muffin-like in texture. I don't know why, because most of my flax muffins taste unmistakeably like flax and are denser than these babies. Will be making these again. Thanks.
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Old 01-04-2010, 12:14 PM   #115
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This recipe was actually created by a poster named timothy (he deserves the props ). They are yummy though, glad they turned out for you!
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Old 01-05-2010, 06:43 AM   #116
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I use flax in my meatballs! It's a nice way to get in some extra fibre. I don't measure, I just mix it in 'til it looks okay, probably 2-4 T. Same with dry onion soup mix (not a lot! it is quite salty)
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Old 01-05-2010, 06:44 AM   #117
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Well, thanks Timothy. Great recipe. We are almost done with the first batch. I'll have to make another this weekend.
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Old 01-05-2010, 08:34 AM   #118
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Old 01-05-2010, 09:02 AM   #119
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Old 01-17-2010, 07:34 AM   #120
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